RadioBDC Logo
| Listen Live
< Back to front page Text size +

Rustic Fall Vegetable Stew With Cannellini Beans

Posted by Michelle Zippelli  November 5, 2011 01:07 PM

E-mail this article

Invalid E-mail address
Invalid E-mail address

Sending your article

On a recent trip to Portland, Maine I had lunch at Duckfat, and I haven't stopped thinking about their kale, white bean and chorizo soup. I've made kale and chorizo soup before, so instead I wanted to recreate it as a stew that incorporates similar flavors, and use the white beans Duckfat used.


As crazy as I am about chorizo, I left it out and made this stew vegetarian. My friend had a ton of fresh fall veggies to use up from her farm share (leeks, carrots, onion and kale), so we substituted them for the meat. Cooking the vegetables in oil, garlic, apple cider vinegar and white wine highlighted the unique flavor of each vegetable and added a smooth acidity that was a perfect compliment to the beans. Another main component was canned diced tomatoes with their juice, they serve as a great base for the broth and helps balance all the flavors. To garnish we added Parmesan cheese and chopped parsley to give it a fresher taste, and I couldn't have been happier with the result!

Rustic Fall Vegetable Stew With Cannellini Beans (inspired by Duckfat, loosely adapted from Food & Wine)


  • 2 14oz cans cannellini beans
  • 1 large can diced tomatoes
  • 1 bunch kale, chopped with stems removed
  • 5 large carrots, diced
  • 1 onion, chopped
  • 2 leeks, thinly sliced
  • 3 cloves garlic, minced
  • 1/2 cup apple cider vinegar
  • 1 cup white wine
  • 3 tbsp olive oil
  • salt & pepper
  • shaved Parmesan cheese
  • handful of chopped parsley



    1 - Heat oil in a large pot on medium heat
    2 - When the oil is hot, add in the onions, leeks, carrots and garlic, let cook for 5-10 minutes or until tender
    3 - Add the kale, apple cider vinegar, white wine and salt and pepper, let cook for another 5 minutes
    4 - Add tomatoes and beans, stir and reduce heat, let stew simmer for about 20 minutes
    5 - Add more salt and pepper, vinegar and white wine to taste
    6 - Top with Parmesan and parsley to serve

    This stew is a hearty fall dish that's healthy but still filling, and it yields a ton of leftovers to bring to work. It's ready in about 30-40 minutes, so it's great for a quick weeknight dinner.

  • This blog is not written or edited by or the Boston Globe.
    The author is solely responsible for the content.

    About the authors

    Michelle Zippelli is a Boston based hedonist who is committed to finding the best food that Boston has to offer. She has lived in Boston for 6 years and works in online marketing. Michelle loves meatballs, live music, exotic cheeses, Mexican food, spur of the moment dance parties, and all things pickled.
    Jacki Morisi is a self-proclaimed bon vivant extraordinaire. A Boston native whose waking hours are exclusively focused on travel, music, food, and fare ... emphasis on food and fare. She's a firm believer that just because you're living on a young professional's budget doesn't mean you have to sacrifice taste, and carries this mantra into each and every dining endeavor.
    Contact us:
    Jacki and Michelle also co-write the Boston-based food blog
    Email Jacki and Michelle:
    Follow Jacki on Twitter @jacki_mo and Michelle @Meeshz
    Related links

    More community voices

    [an error occurred while processing this directive]

    Child in Mind

    Corner Kicks

    Dirty Old Boston

    Mortal Matters

    On Deck

    TEDx Beacon Street


    Browse this blog

    by category